Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted.
Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.

Method

Hi everybody. "Polish Bread" is very popular in my country. It is very tasty and long lasting freshness.

I think a stone helps in that it reduces the temperature drop when the oven door is opened and there is a good source of heat straight to the base of the loaf. However there should be no reason why you shouldn't be able to make perfectly acceptable free-form loaves on a baking tray.

Dough development and shaping play a part in getting a nice loaf but from the sounds of what you have said, it might be that your dough has been overproved. Perhaps if you can give more detail of your method, timing and temperatures we might be able to form a better opinion.

I didn't have a rye starter, so I used a plain old white wheat flour starter. It didn't rise as much as I'd have liked so it's quite dense, but I think that was my fault for not being patient enough with it. The crust is tough and chewy (like it should be) and the flavor is so fantastically, simply, sourdough! 4 out of 5!

Definitely doing this one again, perhaps I can get my hands on some rye? we'll see...